Chicken and ham pie

Chicken and ham pie

Chicken and ham pie

I made ham stock with the Christmas ham bone. I thought about making my yummy bright green pea and ham soup, but there wasn’t much ham meat to come off the bone. I’ve been rereading Harry Potter over the summer. Today I was reading about the feast Mrs Weasley cooked for them all before the Quidditch World Cup, and Harry Potter helps himself to a piece of chicken and ham pie. (Mrs Weasley, who has 7 children, is an excellent cook.) I was inspired. I pulled a couple of chicken legs out of the freezer and in they went to the ham stock to cook down slowly for a delicious chicken and ham pie filling.

I need to confess something to you. I have a pie maker. It was a gift, and you know what, in heat like this, it’s a godsend… to be able to make pie and salad without turning the oven on. I don’t always use it when I make pies, but I did today.

Makes 4 pies

1 ham bone
2 sticks celery
2 carrots
3 cloves garlic
1 onion
3 bay leaves
2 chicken marylands
2 sheets frozen puff pastry

Place the ham bone, celery, carrot, garlic, onion and bay leaves in a large saucepan. Cover with cold water and boil for 3 hours. Allow to cool. Discard the ham bone (keeping any meat), bay leaves, carrot and half the onion and celery. This stage can be done in advance. Or you can use this stock for another purpose (like making bright green pea and ham soup).

Reduce the stock by half. Add the ham meat and chicken marylands and simmer for an hour, or till they begin to fall apart. Allow the chicken to cool in the liquid. Discard the skin, bones, tendons and any fat from the chicken. Break up the chicken and any vegetables. At this stage, you can refrigerate or freeze the filling, and/or use it for another purpose.

Cut the pastry using the cutters for your pie maker. Turn the pie maker on, and arrange a large pastry circle in the bottom of each pie dish. Fill with the chicken and ham mix. Cook till golden brown all over. Serve with a spinach or pea shoot salad.

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